Slideshow: Burger City Guides: 20 Chefs Share Their Favorite Burgers in NYC

Missy Robbins | The Spotted Pig
Missy Robbins | The Spotted Pig

"The best burger ever is, hands-down, the char-grilled burger from The Spotted Pig, served with blue cheese and a side of perfect shoestring fries with garlic and rosemary. I just learned it is even better with a Bloody Mary." —Missy Robbins, chef of A Voce

The Spotted Pig review »

314 West 11th Street, New York NY 10014 (map); 212-620-0393; thespottedpig.com

[Photograph: Robyn Lee]

Daniel Boulud | The Odeon
Daniel Boulud | The Odeon

"The Odeon in Tribeca. After 30 years, they still make a kick-ass burger!" —Daniel Boulud, chef/founder of Daniel

145 West Broadway, New York NY 10013 (map); 212-233-0507; theodeonrestaurant.com

[Photograph: E. Gilmore]

Harold Dieterle | Burger & Barrel
Harold Dieterle | Burger & Barrel

"I like what Josh Capon does at Burger & Barrel. The classic burger is my favorite right now as it is a great combination of good ingredients and quality meat, all done in an unfussy way. It's not too long a walk from my restaurants or my apartment either." —Harold Dieterle, chef/founder of Perilla and Kin Shop

Burger & Barrel review »

25 West Houston Street, New York, NY 10012 (map); 212-334-7320; burgerandbarrel.com

Dale Talde | Minetta Tavern
Dale Talde | Minetta Tavern

"Now that I'm a partner in two spots that serve really great burgers, I don't necessarily have to go out for one. (It's a perk for sure, though my doctor thinks otherwise.) But if I had to travel for a burger here in the city, I'd totally go for Minetta Tavern's Black Label Burger. Believe the hype. It's the real deal. It's like eating a steak between two buns. It's on a whole other level." Dale Talde, chef/founder of Talde and Pork Slope; chef/partner of Thistle Hill Tavern

Minetta Tavern review »

2113 MacDougal Street, New York NY 10012 (map); 212-475-3850; minettatavernny.com

[Photograph: Robyn Lee]

Bobby Flay | J.G. Melon
Bobby Flay | J.G. Melon

"One of my favorite burgers is the one I grew up eating at J.G. Melon. It's a really simple burger with American cheese and cooked on the griddle. It actually inspired me to cook mine on the griddle because the burger patty gets a nice crust on it." Bobby Flay, chef/founder of Bar Americain and Mesa Grill

J.G. Melon review »

1291 3rd Avenue, New York NY 10021 (map); 212-744-0585; yelp.com/biz/jg-melon-new-york

[Photograph: Robyn Lee]

Laurent Tourondel | Burger Joint at Le Parker Meridien
Laurent Tourondel | Burger Joint at Le Parker Meridien

"The burger at Le Parker Meridien's Burger Joint is the perfect classic take on a cheeseburger: smothered in cheese, then topped with lettuce, tomato, onions, sliced pickles, mustard, ketchup and mayo. It has everything I want when I take that first bite." Laurent Tourondel, chef/founder of Arlington Club and executive chef of Brasserie Ruhlman

Burger Joint review »

119 West 56th Street, New York NY 10019 (map); 212-708-7414; parkermeridien.com/eat4.php

[Photograph: Robyn Lee]

Chris Santos | Burger & Barrel
Chris Santos | Burger & Barrel

"I'm a burger FANATIC and am always on the hunt for the perfect burger. I can name many burgers that I love, but Burger Bash Champion Josh Capon's namesake Bash Burger simply can't be beat. It's perfect in every way from the caramelized onion and bacon jam to the perfectly sized and seasoned patty. It is crazy good." Chris Santos, chef/founder of Beauty and Essex and The Stanton Social

Burger & Barrel review »

25 West Houston Street, New York NY 10012 (map); 212-334-7320; burgerandbarrel.com

[Photograph: Robyn Lee]

Bill Telepan | J.G. Melon
Bill Telepan | J.G. Melon

"My favorite burger in NYC is from J.G. Melon. It's really juicy, the perfect size, and just overall a good, solid burger." Bill Telepan, chef/founder of Telepan

J.G. Melon review »

1291 3rd Avenue, New York NY 10021 (map); 212-744-0585; yelp.com/biz/jg-melon-new-york

[Photograph: Alan Batt]

Francois Payard | BLT Steak
Francois Payard | BLT Steak

"I love the burger at BLT Steak—it's a classic. I always trust Laurent Tourondel to know how to make great a burger." Francois Payard, chef/founder of FP Patisserie and Francois Payard Bakery

106 East 57th Street, New York NY 10022 (map); 212-752-7470; e2hospitality.com/blt-steak-new-york/

[Photograph: Felipe Coronado]

Jimmy Bradley | Corner Bistro
Jimmy Bradley | Corner Bistro

"I go to Corner Bistro—they do it right. Nothing beats this time-tested classic." Jimmy Bradley, chef/owner of The Red Cat and The Harrison

331 West 4th Street, New York NY 10014 (map); 212-242-9502; cornerbistrony.com

[Photograph: Robyn Lee]

Luis Bollo | DB Bistro Moderne
Luis Bollo | DB Bistro Moderne

"DB Bistro Moderne has a decadent, delicious burger with foie gras and truffles. I loved it, but I recognize it's for those who are willing to pay more than $30 for a burger.  I've also tried the hamburger at Jeffrey's Grocery. I liked the toppings it came with: fresh avocado and applewood smoked bacon." —Luis Bollo, chef of Salinas

55 W 44th Street, New York, NY 10036 (map); 212-391-2400; danielnyc.com/dbbistro.html

[Photograph: Robyn Lee]

Eduard Frauneder | Back Forty
Eduard Frauneder | Back Forty

"The guys at Back Forty make a great grass-fed burger on an Orwasher potato roll with heritage bacon and Cabot cheddar. I love the relaxed atmosphere and their garden is just super romantic. Not to mention it's a five-minute walk from Edi & the Wolf!" —Eduard Frauneder, chef/owner of Edi and the Wolf, Seasonal Restaurant & Weinbar, and The Third Man

190 Avenue B, New York NY 10009 (map); 212-388-1990; backfortynyc.com

Gabe Thompson | The Spotted Pig
Gabe Thompson | The Spotted Pig

"I love the Spotted Pig Burger. The medium is always, always, always a true medium and the Roquefort is a perfect match for the burger. Also, they even make sure that the cross hatch marks are perfectly matched on the buns. I could never work there because I would definitely burn half the buns." —Gabe Thompson, chef/partner of dell'anima, L'Artusi, Anfora, and L'Apicio

Spotted Pig review »

314 West 11th Street, New York NY 10014 (map); 212-620-0393; thespottedpig.com

Michael Ferraro | Minetta Tavern
Michael Ferraro | Minetta Tavern

"I would say that Minetta Tavern's Black Label burger is still up there as my favorite burger around. I love that the burger is not overloaded with garnishes, very simple, and about the meat. It really tastes like a chopped steak sandwich, and you really get that steak flavor from the sear and the different cuts of meat that go into it. It's one of those burgers that you really savor and enjoy. I usually make it there every couple months to have one." Michael Ferraro, executive chef of Delicatessen and Macbar

Minetta Tavern review »

2113 MacDougal Street, New York NY 10012 (map); 212-475-3850; minettatavernny.com

Spencer Rubin | Black Market 
Spencer Rubin | Black Market 

"My favorite burger is from Black Market across the street from my place. They use a custom blend of Pat LaFrieda beef and griddle it to juicy, salty, meaty perfection.  Somehow they manage to make red meat taste even meatier. It comes with the proper fixings, but I add a slice of tomato, some mayo, and ketchup. I always throw in a side of their perfectly seasoned fries, and they make a solid Old Fashioned, so I drink that with a friend while I wait to eat. All around a great spot, with great cocktails and burgers, and if you feel like getting fancy, they do oysters too." —Spencer Rubin, founder/managing partner of Melt Shop

Black Market review »

110 Avenue A, New York, NY 10009 (map); 212-614-9798; blackmarketny.com

[Photographer: Nick Solares]